Making Soppressata 2018 with Family Style

Watch as cousins Sal and Frank - cut/grind/stuff and poke thier way thru this years Soppressata 2018.
They are both getting ready for various Soppressata contests during the year...but one step at a time...now it needs to cure.
Special thanks as always to Domenic.
Another special thanks to our new friend in Chicago - Frank B. - better know through out the world as "THE SODFATHER" (make sure to watch: • Chicago's Frank "The S... to get to know THE SODFATHER better) He guided us through this years batch from the get-go in terms of source.
High five to my father-in-law Pasquale - at 93 still the best critic out there in terms of knowing what the taste should be like. He popped into my cantina to give a squeeze.
FOR THE BEST THANKS EVER!!! well it goes to cousin Sal for sharing these fine experiences.
A QUICK STORY! if it were not for my UNCLE FRANK SPADAFORA - we wouldn't of made this batch this year. Sal and I were not going to do this second 2018 batch...we decided NOT TO BOTHER as we had enough product to consume and to mostly share. My cousin Mickey share a great photo of my uncleat 85 - making his batch this year and well well well...it inspired US to make our second batch. Thank you Mickey and thank you UNCLE FRANK...make sure to watch an earlier epic video on our uncle Frank at: • Uncle Frank's Calabres...
Check in often....keep in touch.
Thanks fo watching.
Frank Mazzuca FAMILY STYLE

[@donna.rossetti7807]

This looks great can you tell us how much of each ingredient you are using

[@giovannatobeosavone9779]

Mi

[@mintysoul1124]

Do you press them when they are in the room temp curing phase or when they go in the cantina prior to or after hanging?

[@giulianaaponte4287]

well can you share what kind or just ingredients..???thanks

[@ButterFly-zh8ho]

I think you have already find, it's black pepper, cumin. And salt.

[@serenity6988]

All that video and no information on temperature for curing. Makes the video not worth a crap. Dont you agree. I do!!! Do and donts on temperature folks. Hello wake up!!!

[@Nosferatu239]

10-15 degrees C is the sweet spot for curing meat

[@brianostwald802]

Waste of time

[@treyrulz555]

You think they’re gonna give you all the info of their recipe?

[@leonasampson3965]

Hey buddy, it would depend on your starter cutler specifications, if you are not using starter culture then cure it in the fridge, it will take longer but it will be food safe at 26% weight loss as a minimum, your best flavour result will be around 33% weight loss

[@andregreen8040]

Well said Brian s. A waste of time watching this useless video.

[@napolissc7]

I did. It was a punk curing salt I believe. Perhaps I didn’t use enough. Can you recommend a brand and quantity to add as a % of the meat.

[@cmsense8193]

Lee Petraglia I use about 0.250 % per total grams of meat paste. I also get mine from butcherpacker.com. Example: 2500 grams (total meat) x 0.0025 (% converted) = 6.25 grams cure. Again this is what I personally do. I recommend looking into the usda recommended ppm if you wish.

[@napolissc7]

Thanks so much, You were very helpful. Plus I meant Pink curing salt Thanks again

[@skeetorkiftwon]

@@napolissc7 Instacure #2 is what you are looking for.

[@moniquecampagnaro7464]

What is the measure of salt and spice to the amount of meat

[@joeposteraros]

Traditional measurements would be breaking the meat up into balls with both hands as one ball, and one less punch of salt as there is balls

[@82ivaylo]

Do you use any starter culture?

[@kuma1939]

Age-old secret family recipes, so no details. Love it! Thank you for sharing this, Signori.

[@blacktalon1597]

That is the FURTHEST away from soppressata I've seen. What no paprika, wine spices etc? You made tasteless italian sausage.

[@marcellovena]

Hi Frank, Like the vids. You inspired us to also give it a go and preserve a lost art of what our parents use to do. So far so good. I noticed a neat touch of making labels or tags for yours, was this a place that made them or did you do this solo?

[@YouMazzTube1207]

Thank you very much...I'm a graphic / packaging designer so it's occupational hazard for me. It's for us - personal use and share with friends! THANKS FOR WATCHING....'

[@Borednerds]

Great video. My favorite salami is a Crespone. I see one company makes it that's everywhere. I wonder if it's "their" product vs something like soppressata that is a classic and I lot of companies makes it.

[@craigbrown7707]

Age old secret you keep to yourselves

[@chesterpuffington8368]

What type of casing is that?

[@madeureka]

How do you get the white mold on that, you put some spores in?

[@Durfenhurf]

I literally just grows on it. You don't need to do anything.

[@Durfenhurf]

I meant it not I... I think I need a new keyboard...

[@leonszczepkowski5620]

POOR INSTRUCTIONS , MEASUREMENTS , WHAT A WASTE OF TIME , 😥

[@vitozingaro6319]

frank can u tell me , what artificial casing is that and were to buy because i dont like de vicera stile

[@rmd9032]

they are collagen casings

[@napolissc7]

Would you please share your formulations with me? I am trying to develop a standard.

[@YouMazzTube1207]

Hello Lee...first of all ..thanks for watching. We fear sharing any formulas as this is more a science then just a recipe. We always reserve this because every situation is unique. Thank you...Frank

[@cmsense8193]

Lee Petraglia, stay around 2.5 % salt, 0.250 % cure #2 of meat weight, buy some starter cultures and follow package instructions, and don't go crazy with the wine since the alcohol will reduce the culture's activity. Add the spices that you like but but don't overdo it. At this point you can spray some mold cultures on them. Ferment salami at about 65-70 Degrees Fahrenheit @ 80% humidity for three days. Dry salami for a maximum of two months 60 -65 degrees Fahrenheit 75-80% humidity. If you dry longer salami will be very hard.

[@DavidSanR]

how do you spray mold cultures to form the white outside mold @Hiren?

[@napolissc7]

Hiren my sausage continues to turn a deep browner color when finished than I like. This year i used a “hot” roasted red pepper sauce and think i added too much. I was hopeful this would have added to the color but I don’t think it performed as planned.

[@cmsense8193]

Lee Petraglia a brown finished product means lack of nitrate activity by the lactic acid producing bacteria. Are you adding cure # 2 ( sodium nitrate/sodium nitrite)? You should always add nitrates to your salamis for safety (and taste). You can buy a "celery juice powder" nitrate if you'd like. Some commercial producers use this product but are required to label them as "uncured" by the USDA. However, I think this is pointless and a gimmick to sell expensive product -- nitrate is still nitrate. I know some friends that skip the nitrates altogether, but they add red pepper paste ( there's some natural nitrate in the pepper) and mix the meat bare handed to introduce bacteria that aids in the fermentation process. I personally do not like this process as it turns out a hit-or-miss final product. Hope this helps! Let me know. Again, I only add 0.250 % nitrate of the total meat weight in grams -- use a scale for this.

[@Discoverythepast]

how much on all ingredients!! Da! Video is terrible! What a waste of everyone's time!!!

[@firefoxhits]

Good God that long intro is annoying!!

[@kgang-fs2rc]

Ricotta cheese filling for cannoli

[@sebastianlomonaco6149]

Not very informative....just 2 guys show off🤨🙄